Roasted Shrimp Quinoa Spring Rolls
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Roasted Shrimp Quinoa Spring Rolls
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Quinoa is a wonderful protein-packed substitute for rice noodles in these easy spring rolls!
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Ingredients
- 1 pound Shrimp peeled and deveined, medium
- 12 rice paper wrappers 16-cm size
- 1 green-leaf lettuce leaves separated, rinsed and dried, head
- 1 ½ cups quinoa cooked
- 1 cucumber julienned
- 1 carrot peeled and julienned
For the spicy peanut sauce
- ¼ cup peanut butter
- ¼ cup water
- 1 tablespoon hoisin sauce
- 1 teaspoon sriracha or more, to taste
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl; set aside.
- Place shrimp onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Let cool before slicing in half lengthwise.
- Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each and 3 shrimp halves, cut sides down.
- Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.
- Serve immediately with spicy peanut sauce.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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